Effect of debittering on chemical composition, functional properties and in vitro digestibility of lupine (Lupinus termis) flour [Egypt]
1987
Mohamed, A.M. (Alexandria Univ. (Egypt). Faculty of Agriculture) | Youssef, M.M. | Aman, M.E. | Shehata, A.A.
Lupine seeds were debittered by presoaking in tap water (1:5 w/v) for 5 hrs., then boiled for 30 minutes and washed with running tap water for 48 hrs. Flours resulting from raw and debittered seeds were compared regarding chemical composition, functional properties and in vitro digestibility. Data revealed that debittering has almost completely removed alkaloids, since their content dropped from 1.52% in raw lupine to 0.01% in debittered one. Ash content dropped from 3.66% to 1.75% after debittering. Debittered flour exhibited some changes in its amino acid composition. Debittering was found to increase the water absorption and relative viscosity while it decreased the foamability and foamstability of the flour.
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